French Onion Dip

Ingredients

1. Caramelized onions

• 2 shallots, finely chopped
• Plenty of CARDENAU olive oil
• 1 pinch salt
• 2 tablespoons CARDENAU Chardonnay vinegar (for deglazing)

2. Vinaigrette base

• 2 tablespoons CARDENAU Chardonnay vinegar
• 1 pinch salt
• 1 pinch pepper
• 2–3 teaspoons coarse mustard
• 6 tablespoons CARDENAU extra virgin olive oil
• Watch The Ultimate Vinaigrette

3. Creme fraiche base

• 200 g crème fraîche 38%
• A handful of chives, finely chopped
• The cooled caramelized onions
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• A little extra salt and pepper

Procedure

1. Caramelized onions

1. 1
   Finely chop the shallots and fry them over very low heat in plenty of olive oil and a pinch of salt until they are deeply brown and caramelized. Stir frequently to prevent them from burning.
2. 2
   Deglaze with 2 tablespoons of Chardonnay vinegar at the end. Set aside and let the onions cool completely.

2. Vinaigrette base

1. 1
   Stir 2 tablespoons of Chardonnay vinegar with salt, pepper and 2–3 teaspoons of coarse mustard until the salt has dissolved.
2. 2
   Add 6 tablespoons of olive oil and whisk until the vinaigrette comes together.

3. Cream of tartar base

1. 1
   Stir the crème fraîche with the chives, the cooled caramelized onions, onion powder and garlic powder. Season with a little extra salt and pepper.

4. Assemble the dip

1. 1
   Mix the vinaigrette into the crème fraiche mixture and season with salt, pepper, vinegar and olive oil.
2. 2
   The dip should be fresh, sweet, rich and fatty. Let it sit in the fridge for 30–60 minutes before serving.